Egg Salad
Description
This is a classic in many countries. I will admit that I do not care for the readymade and never buy it, but I do like a freshly made egg salad. It must be made on organic eggs with a lot of herbs and a bit of lemon juice, so it feels fresh. Then on pieces of rye bread that gives it texture and a nicely balanced flavour.
Ingredients
*CLASSIC MAYONNAISE
Instructions
EGG SALAD
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Chop the eggs finely and place them in a mixing bowl. Add the celery, dill, then mix chili mayonnaise and yoghurt in a small bowl. Add to the eggs, fold gently together, and season to taste with salt and pepper.
Cut the tomatoes into halves, scrape out the seeds, and cut the tomato into thin slices.
Place the rye bread slices on a cutting board, divide the egg salad on the 4 pieces of bread and decorate each with tomato slices and the crest, sprinkle with freshly ground pepper.
Alternative:
Instead of crest you can use chopped chives.
*CLASSIC MAYONNAISE
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Prep time: 20 minutes, keeps for 2-3 weeks.
Makes 300 ml
Whisk the egg yolks in a bowl, then add the mustard and vinegar and whisk together for 5 minutes. I prefer to use a food processor or electric hand-whisk for this.
Gradually add about half the oil, very slowly at first, whisking continuously until thickened and emulsified. Continue adding the remaining oil gradually, whisking continuously. Season with a pinch each of salt and pepper. Store in a sterilized jar in the fridge for up to 2-3 weeks.